Thursday, October 28, 2010

All About Me in 30 Days- Recipe



Day 21
Well, I have lots of these floating around. I have some favorites and some newbies. I'm going to share 3 recipes with you all today!
First we have an appetizer (or a quick lunch)

Cheesy, Beefy dip
Ingredients
1 block Velvetta Cheese
1 pound ground meat
1 bag tortilla chips
1 jar salsa

Directions
Brown the meat
crumble up velveeta and put half in the bottom of a crockpot
add in meat and salsa
all second half of velveeta on top
cook on low until ti's all melty and dip-a-licious!  Dip with the tortilla chips

Next is the meal
This is not my recipe. Credits to  Jolly Mom, but it is SOO good, I had to share

Homemade Cream of Mushroom Soup
Ingredients
* 5 cups sliced mushrooms {I like to use a variety, but it's good with regular button mushrooms too}
* 1 1/2 cups chicken broth
* 1/2 cup chopped onion
* 1/4 teaspoon dried thyme
* 1 tablespoon olive oil
* 3 tablespoons butter
* 3 tablespoons all-purpose flour
* 1/4 teaspoon salt
* 1/4 teaspoon ground black pepper
* 1 cup half-and-half
* 2 tablespoons sherry

Directions

1. In a large heavy pot, saute the onion and mushrooms in the olive oil. Add the broth and thyme to the pot and let come to a boil. Reduce heat to low and simmer until mushrooms are tender {about 10 minutes}.
2. In a blender, puree half of the mixture. Set aside in a bowl with the rest of the mushroom mixture.
3. Using the same pot you used to cook the mushrooms, melt the butter, whisk in the flour until smooth. Add the salt, pepper, half and half and mushroom mixture. Stirring constantly, bring soup to a boil and cook until thickened. Adjust seasonings to taste, and add sherry. Be careful with adding too much salt as it can easily over power the subtle taste of the mushrooms. If soup gets too thick, just add a little extra broth.

Lastly we have the Dessert

Peanut Butter Cream Pie
Ingredients
1 package (8oz) cream cheese, softened
3/4 cup confectioner's sugar
1/2 cup creamy peanut butter
6 tbsp milk
1 carton (8oz) frozen whipped topping, thawed
1 graham cracker crust (9")
1/4 cup chopped peanuts (I don't use these)

Directions
In a mixing bowl, beat cream cheese until fluffy. Add sugar and peanut butter; Mix well. Graually add the milk. Fold in whipped topping; spoon into the crust, sprinkle with peanuts. Chill overnight.
Yield: 6-8 servings!
OMG it's delicious!!!

2 comments:


carolpie said...

Is it too late for lunch, Heather?! If not, I will be right over!

I especially love that soup recipe you have here. Gonna have to try that!


Heather M said...

Aww, Thanks Carol!! Lunch is any time you arrive :)
Next time I make that soup, I will double or triple it and freeze some for later on.